Impact of packaging on the microbiological, physicochemical and sensory characteristics of a "pasta filata" cheese

The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP(1)=70% N-2/30% CO2; MAP(2)=100% N-2] and paraffin) on the microbiological, chemical, physical and volatile organic composition, and the sensory characteristics of typical Sicilian stretched raw milk PDO (Protected Destination of Origin) Vastedda della Valle del Belice (VdB) cheese. The packaging applied did not affect the microbiological profiles of the cheeses. Of the chemical and physical parameters, only pH and water activity (a(w)) were statistically different among the trials. In particular, the cheeses wrapped in paraffin showed the highest pH value while those packaged using MAP showed the highest aw. The vacuum-packed VdB cheeses were characterised by the highest lightness (L*) value. The cheeses covered with paraffin reached the lowest scores at sensory evaluation, probably because they were characterised by the highest concentrations of the free fatty acids responsible for bitter flavours.